ETHANOL FERMENTATION WITH SHOCHU DISTILLERY WASTE AND AROMATIC RED RICE BRAN

Abstract

Shochu distillery waste which had been exhausted by a vacuum-distillation procedure at low temperature (35–40°C) was used for secondary ethanol fermentation with the bran of aromatic red rice (Oryza sativa var. Indica, Tapol). The filtrate of the fermented mash made from kome shochu distillery waste and aromatic red rice bran had a characteristic wine-like red color, contained about 12% ethanol (v/v), and possessed a fine aroma that was fortified with the aromas of higher alcohols and volatile esters during secondary ethanol fermentation. A novel red alcoholic beverage was produced from the industrial by-product of shochu-making, kome shochu distillery waste and a by-product of Sekihan-cooking, aromatic red rice bran. The filtrate of the fermented mash had a characteristic absorbance at 530 nm. As the amounts of aromatic red rice bran in the mash were increased, the absorbance at 530 nm increased. Thus, a novel system utilizing shochu distillery waste, which is conventionally treated as wastewater, and aromatic red rice bran was established economically using a simple vacuum-distillation and secondary ethanol-fermentation procedure without the need for any complicated or expensive processes.